This Mexican shrimp and rice recipe is delicious. Mixing garlic, onion, and chili pepper gives the shrimp a rich flavor. Best of all, this simple and easy recipe can be eaten in 30 minutes.
engineeringShrimp ingredients:
- 450 g large shrimp, peeled and deveined
- 4 cloves garlic (divided)
- 4 thinly sliced onions
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 teaspoons chili powder
- 1 tablespoon grapeseed oil or olive oil
- 1 half lime
Ingredients for rice:
- 1 cup long grain white rice
- 1 Roma tomato
- 1/2 jalapeño
- 2 cups of water
Preparing the shrimp:
(If possible, it’s best to marinate the shrimp before grilling or grilling. Even 10 minutes of marinating is better than no marinade at all.)
Place the shrimp in a small bowl with enough room for the onion and garlic.
Cut 4 onion slices and reserve 2 slices (these 2 slices are for rice). Dice the remaining 2 pieces and place on top of the shrimp in the bowl.
Chop 2 cloves of garlic and add to the shrimp bowl.
Add the oil to the bowl with the shrimp, onions, and garlic.
Sprinkle salt, pepper, and chili powder over the bowl of shrimp and mix until evenly distributed.
Cover and place in the refrigerator for at least 10 minutes and up to 45 minutes.
Preparation of rice:
Cut the Roma tomatoes into quarters and place them in a blender.
Add 1/2 jalapeño, 2 reserved onion slices, 2 garlic cloves, and 1 cup water to a blender and mix in tomatoes. Blend until smooth.
Heat 1 tablespoon oil in a frying pan over medium heat. Add the rice to the pan and cook for 5 minutes or until lightly golden in color. It is important to move the rice constantly to prevent it from burning.
Add the blended tomatoes, garlic, onions, water, and jalapeños from the blender to the pot and mix in the rice. Add another cup of water.
Cook the rice for about 20 minutes. It’s best to keep an eye on the rice so it doesn’t burn. Be careful not to remove the top too many times or move the rice too much. It works better if you don’t interfere any more than necessary.
Preparing the shrimp:
Remove the marinated shrimp from the refrigerator.
Add 1 tablespoon of oil to a frying pan and heat over medium heat. Wait for the pan to heat up before adding the shrimp. When you add the shrimp, you should immediately hear a sizzling sound as the shrimp hit the pan. Add all the shrimp and marinade to the pot.
Cook shrimp until curled and opaque, usually 2 to 3 minutes per side. Don’t worry if the garlic and shrimp seem to brown too much. Garlic and onions are fine as long as you don’t overcook them.
Place shrimp over rice and serve immediately. It tastes even better when eaten with a salad or green vegetables.
